FERNA CLASSIC FRUIT TART
By: Roseller C. Lao of Cebu
3rd Prize Winner-Dessert Category A Taste of My Recipe Contest

A. CRUST

PROCEDURE
1. Lightly beat 1 medium size egg in a small bowl and add FERNA VANILLA LIQUID. Set aside.
2. Beat butter, FERNA IODIZED SALT and sugar in a large bowl until it becomes whitish in color. Gradually add the egg mixture with constant stirring.
3. Add the cake flour and FERNA BAKING POWDER. Mix thoroughly using ladle until mixture forms a pea-sized piece.
4. Press together to form ball. Wrap in GLAD Cling wrap and refrigerate for at least 20 minutes.
5. Remove plastic wrap. Flatten dough into a disc. Roll dough in short strokes starting in the middle of the disc rolling out towards the edge using rolling pin. Roll out dough into 1/8" (3mm) thickness.
6. Place rolling pin on one side of dough. Gently roll dough over the rolling pin once.
7. Carefully lift rolling pin and dough, unrolling dough over 9 inches tart pan. Line tart pan with foil. Fill with dried soya beans.
8. Pierce tart crust with tines of fork at 1/4 inch interval.
9. Cut a square of foil about 4 inches larger than tart pan.

10. Bake for 30 minutes at 1700C. Remove from oven. Gently remove from foil lining and beans. Put back to oven and bake for 5 minutes or until it becomes very light brown. Cool completely on wire rack.
Custard cream:
Evaporated milk 200 ml
Refined sugar 40 grams
Egg yolks 2 pieces
Cake flour 20 grams

B. CUSTARD CREAM

PROCEDURE
1. Put 200 ml evaporated milk in a saucepan. Add 20 grams sugar.
2. Cook over medium heat, stirring constantly until mixture reach before boiling (80-900C). Put off fire. Set aside.
3. Mix 20 grams sugar and 2 egg yolks in a bowl. Add 20 grams cake flour. Mix thoroughly.
4. Add the hot milk mixture to egg yolk mixture little by little while stirring constantly.
5. Strain the mixture in saucepan. Heat the mixture at high heat and stir constantly until bottom of pan can be seen while stirring with a ladle.
6. Put the mixture directly over the baked tart.

WHIPPED CREAM

C. WHIPPED CREAM

PROCEDURE
1. Dissolve 1 tbsp. FERNA CLEAR & UNFLAVORED GELATINE in 1/4 cup water over low fire. Set aside.
2. Beat 2 bricks well-chilled all-purpose cream until thick and double.
3. Add in 1/4 cup confectioner's sugar. Beat in hot, dissolved gelatine. Beat for one minute.
4. Put at once on top of the custard cream.

D. Line and arrange fresh fruits on top just to cover the whipped cream. Leave the side portion of the tart uncovered.

E. Refrigerate until chilled.

Makes 8-10 servings. Best serve when chilled.